Maa Vathal Mor Kuzhambu Recipe

Maa vathal mor kuzhambu recipe with step by step pictures, is a yogurt based gravy using the pieces of whole dry raw mango pieces that is served with rice for lunch. It pertains to the South Arcot community that I learned from my MIL. When I saw her making this kulambu for the first time, I was stunned by the simplicity of the gravy. Though its made using yogurt thinned into buttermilk, its very different from the usual mor kulambu that we normally make as the ingredients that we use for this gravy completely varies.

This mor kuzhambu is also called as “Manga Mutta Bhajji” in Telugu, as the whole dry raw mango resembles of a giant egg. I used one half of the dry mango pulled away from the seed for this kulambu.

Though it takes prior planning to do this gravy as the vathal has to soak overnight in water to soften, the actual cooking process takes less than 10 mins.

So whenever you do not happen to have any vegetables in the fridge or you want to finish off the work in your kitchen quickly, this is one kuzhambu that you can make for lunch.

I loved the “Thuvarppu” taste of the ground maa vathal paste in the gravy and it tasted great with theCheppakizhangu Fry (Arbi Roast).

Thanks for the recipe. I was really hooked into fantasising about the tangy taste of the mango and the sour taste of yoghurt with the salty/spicy taste of mor mulagai.. my mouth literally started watering 🙂 Thank you.
Can we make this kulambu with raw mango?
If possible, can you please tell us how to make the same? Coz.. I wont get raw mango here in the place where I stay..